Peri-Peri Chicken

Name: Peri-Peri Chicken
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: European
Ingredients: 1.4kg spatchcocked chicken; 2 red chillies; 3 garlic cloves; 1 roasted red pepper; 2 tbsp lemon juice; 1 tbsp red-wine vinegar; 1 tsp smoked paprika; 2 tsp Authentic Lahori All Purpose Mix; 2 tbsp olive oil; 1 tsp honey

Set a third of the sauce aside before it touches raw chicken, so there is something clean to serve alongside.

Prep

20 mins

Cook

45 mins

Total

65 mins

Serves

Share on WhatsApp

Kitchen roadmap

Before you cook

The details that make or break this dish, mapped to the exact step where they matter.

Food safetyReserve a clean portion now
Make sureBrush only with reserved sauce
Food safetyProbe the thickest part

Ingredients

Cooking this? You will need the mix.Add to basket

Method

9 steps

Blend the chillies, garlic, red pepper, lemon, vinegar, paprika, AL Mix, oil and honey.
Reserve one-third of the sauce before it touches the raw chicken.
Food safety
Reserve a clean portion now
Move one-third of the sauce into a separate clean bowl before any utensil or hand touches the raw chicken.
Rub the remaining sauce over and underneath the chicken.
Marinate for at least two hours.
Roast at 200°C for 40–50 minutes.
Brush with some of the reserved sauce during the final 10 minutes.
Make sure
Brush only with reserved sauce
Use the untouched portion during the final 10 minutes and keep a clean spoon for the sauce served at the table.
Grill briefly for extra char.
Check the thickest part reaches 75°C.
Food safety
Probe the thickest part
The chicken must reach at least 75°C, then rest for 10 minutes before carving.
Rest for 10 minutes and serve with the rest of the reserved sauce, plus chips, rice or a crisp salad.

Cook this next

75 mins

British-Indian Shepherd's Pie

A spiced keema base under buttery mash. Everything you already do on a Sunday, with the mix doing the heavy lifting.

35 mins

Creamy Chicken Pasta

A midweek pasta that borrows from a curry. Hold back some of the mix until the end, because the sauce reduces and concentrates.

30 mins

Masala Naan Pizza

Fifteen minutes from naan to pizza. A hot tray is the difference between crisp edges and a soft base.

Make it with the Authentic Lahori mix

One blend for karahi, curries, marinades, chips and everyday cooking.

Shop the Mix